Recipes

Ingredients1/2 oz FALLING BARK FARM® HICKORY SYRUP2 oz CATOCTIN CREEK ROUNDSTONE RYE WHISKEY1 oz Apple Cider¼ oz Fresh Lemon Juice8-10 Ice CubesCinnamon Sugar2 Fresh Sage Leaves (Torn) Plus 1 whole leaf to garnish. Directions:Rim chilled martini glass with cinnamon sugar. Add all other ingredients into a cocktail shaker. Shake vigorously for 30 seconds and drain into chilled, rimmed glass. Float sage leaf on top.

Ingredients1/2 cup FALLING BARK FARM® HICKORY SYRUP4 large baking apples2 Tbsp. lemon juice1 cup apple juice1/3 cup dried currants1 pinch ground cloves1 pinch ground cinnamon Directions:Preheat oven to 375°F.Core apples, remove seeds, peel away a bit of skin, and stuff with currants. Set in oven-proof baking dish. Combine lemon and apple juice with spices and FALLING BARK FARM® HICKORY SYRUP, and pour over apples. Bake uncovered for about 45 minutes, basting often. Serve warm.

Ingredients1/2 cup FALLING BARK FARM® HICKORY SYRUP3 lbs. Ground Venison1 lb. Ground Pork Fat2 tsp Thyme2 tsp Salt2 Tbsp. Rubbed Sage1 tsp Fine Black Pepper6 Tbsp. cold water Directions:Combine venison and pork fat. Mix the spices, FALLING BARK FARM® HICKORY SYRUP, and water. Pour over meat and mix well. Form into patties and fry in skillet on medium/low heat until cooked through.